When you open your fridge, it’s common to check the labels on your food. But do expiration dates really tell you when something is unsafe to eat? In the United States, there are roughly 50 different types of date labels, including “use by,” “sell by,” and “packaged on,” most of which indicate when freshness or quality begins to decline rather than food safety. Confusion over these labels leads to billions of pounds of food being wasted each year. Understanding what these dates actually mean can help you make smarter choices about when to consume products safely.
Why food labels can be confusing
Date labels on food have evolved over decades, from early efforts in the 1900s to indicate freshness, to more standardized labeling in the 1960s and 1970s. Today, companies use a mix of testing methods to determine these dates, from storing food in varying temperatures and humidity to measuring spoilage or microbial growth. Some products may even base their dates on competitors’ timelines. As a result, two nearly identical items can have very different dates, creating confusion for consumers.
Understanding different types of labels
The wording on labels varies widely, and each carries a different meaning:
- “Use by” indicates the date until which a product should be consumed for safety.
- “Best if used by” generally refers to quality rather than safety.
- “Sell by” is intended for retailers to manage inventory, not consumers.
- Frozen foods, canned goods, and unopened condiments often last much longer than their printed dates, while perishables like meat, seafood, and dairy require closer attention.
State and federal regulations vary
Label requirements differ by state, adding to the complexity. For instance, Montana requires milk to have a sell-by date no more than 12 days after pasteurization, while Pennsylvania allows up to 17 days. Some states like New York do not mandate dairy labels at all. Similar variations exist for eggs, shellfish, and products sold at farmers’ markets. This patchwork of policies contributes to food waste, as consumers often discard products early out of caution.
Tips for safely consuming food past the date
Experts advise paying close attention to perishables, especially meat, seafood, unpasteurized cheese, milk, and baby foods. Refrigerated eggs are usually safe for three to five weeks, while dairy products often last one to three weeks after opening. Home refrigerators should remain below 40°F, and raw poultry is best used within one to two days, while raw red meats can last four to five days. Frozen foods can remain good up to a year, even if thawed and refrozen.
Upcoming labeling changes
California will standardize date labels starting next July, reducing them to just two types: “best if used by” for quality and “use by” for safety. Similar federal legislation is under consideration, which may simplify the system and reduce confusion, helping consumers avoid unnecessary food waste while keeping food safety in check.
